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Home » Recipes » Sheet Cakes and Tray Bakes

Easy Chewy Flapjack Recipe

September 18, 2020 by Lynn Hill 24 Comments

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These soft and chewy flapjacks are delicious oat bars (similar to American granola bars) that won't fall apart. This easy recipe only calls for melted butter, sugar, syrup, porridge oats and a little flour.

Overhead shot of flapjacks inside a red tin

I love this flapjack recipe, I've made it a few times. Adding a little flour to the mixture helps your flapjacks turn out soft and chewy, rather than hard and brittle as they sometimes can.

Once you've mastered this recipe and learned how to make Soft Chewy Flapjacks, you can add just about anything you like to customize these granola bars.

You can add chocolate chips, nuts, or mixed dried fruits like in this Fruity Flapjack recipe. If Apricots are your favourite dried fruit snack, try this Apricot Flapjack recipe.

These Coconut Chocolate Squares have a very similar texture to Flapjacks, but without the golden syrup. They have added coconut in the base with a thick topping of firm chocolate that slices easily when set.

How to make Soft and Chewy Flapjacks

To make basic flapjacks, start by greasing and lining the base and sides of an 8" square loose bottomed baking tin with baking parchment. The baking parchment is essential as it makes it easier to lift the flapjacks out of the tin once they have cooled.

If you don't have an 8" square tin, use one of a similar volume in size eg 8 x 8 = 64 square inches. 9" round cake tin is a good, readily available substitute.

  • Melted butter, syrup and sugar in a pan with a green spatular
  • Mixed oats and melted syrup oat bar mixture in a pan.

Melt the butter, sugar, and syrup in a large pan over a very gentle heat until all the sugar and butter have melted. DO NOT BOIL THE MIXTURE. This will turn the sugar into a caramel, which is what makes many flapjacks turn out hard and difficult to eat.

Add the flour, salt, and oats. Mix thoroughly until everything is covered in the syrup mixture. It helps to give the dry ingredients a little mix before adding to the syrup.

Pressing flapjack granola bars batter into a tin

Spread the mixture evenly and firmly into the prepared tin. The mixture is a little runny, but you will still need to press the mixture down firmly as this will help prevent the flapjacks from falling apart after baking.

Bake in the centre of the oven for 25 – 30 minutes or until baked and golden brown in colour.

Overhead shot of flapjacks sliced into granola bar sized cuts

Remove from the oven. Leave to cool a little before scoring the top into bars. DO NOT CUT ALL THE WAY THROUGH. You need these oat bars to set and cool completely before doing that.

The mixture will still be hot and very sticky, so take care, especially when baking with children.

Overhead shot of sliced flapjacks oat bars with a red knife

Now that the flapjacks have cooled completely, you can complete the process of slicing them into bars. They will feel soft and chewy, and will not fall apart. The perfect simple granola bar recipe is within your reach!

Keep in an airtight container with a sheet of baking parchment wrapped around them, to help keep them moist and chewy.

Frequently Asked Questions

Why do my Flapjacks Fall Apart?

There could be many reasons why your flapjacks may fall apart after baking. I find using Porridge Oats rather than whole jumbo oats results in a better product.

Slicing them into bars while still warm can often cause them to fall apart. Instead, if you partially score them and then pop them in the fridge, this will speed up the cooling process and result in solid granola bars.

Packing the mixture down firmly in the baking tin before baking also helps. This removes the possibility of any air being trapped in between the oats, causing them to fall apart.

Finally, I know I'm probably stating the obvious, but I have to ask: did you weigh the ingredients correctly? Using improper amounts can result in the oat bars not setting up correctly.

Overhead shot of finished granola bars oat bars or flapjacks inside a red tin

Why are my Flapjacks Hard?

Over-boiling the sugar, butter and syrup, is one possible reason for flapjacks being so hard. Simmering the butter-sugar-syrup mixture on low heat is better.

Adding flour helps make them chewy and soft. If you missed the flour, that could be the reason.

If they do turn hard, leave them in the open air for a few hours to help soften them a little. TIP: You can also store them with a slice of bread to keep them soft, or to help soften hard oat bars.

Should Flapjacks be Soft when they come out of the Oven?

Flapjacks will appear to be soft when you first take them out of the oven. They are not underbaked, so don't worry about that. They will firm up but still have a deliciously chewy texture, once they have cooled down.

Should I cut Flapjack Hot or Cold?

You should ideally wait until the flapjacks have cooled down completely before you slice them. But as mentioned above, you can score the top of the flapjacks when they have cooked a little, but wait until they have cooled completely before slicing the flapjack bars all the way through.

Overhead shot of flapjacks inside a red tin

Easy Flapjack Recipe

Lynn Hill
Soft and chewy flapjacks that won't fall apart. An easy Flapjack recipe of melted butter, sugar, syrup, porridge oats and a little flour.
4.80 from 82 votes
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Prep Time 15 mins
30 mins
Total Time 45 mins
Course Snack
Cuisine British
Servings 10
Calories 285 kcal

Equipment

  • Baking Parchment

INGREDIENTS

  • 170 grams butter
  • 115 grams soft brown sugar or demerara sugar
  • 55 grams golden syrup
  • 225 grams Porridge Oats not jumbo oats
  • 50 grams plain flour
  • Pinch of salt
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Instructions
 

  • Preheat the oven to 180c conventional oven
  • Grease and line the base and sides of an 8 inch square loose bottomed baking tin with baking parchment. The baking parchment is essential as it makes it easier to lift the flapjacks out of the tin once they have cooled.
  • If you don’t have an 8 inch square tin, use one of a similar volume in size eg 8 x 8 = 64 square inches. I was never good at maths, so I hope you get the idea.
  • Melt the butter, sugar, and syrup in a large pan over a very gentle heat until all the sugar and butter have melted. DO NOT BOIL THE MIXTURE. This is most likely the reason why some flapjacks turn out hard and difficult to eat.
  • Add the flour, salt, and oats. Mix thoroughly until everything is covered in the syrup mixture. It helps to give the dry ingredients a little mix before adding to the syrup.
  • Spread the mixture evenly and firmly into the prepared tin. The mixture is a little runny, but you will still need to press the mixture down firmly as this will help prevent the flapjacks from falling apart after baking.
  • Bake in the centre of the oven for 25 – 30 minutes or until baked and golden brown in colour.
  • Remove from the oven. Leave to cool a little before partially slicing the top into bars. DO NOT CUT ALL THE WAY THROUGH. You need the flapjacks to set and cool completely before doing that.
  • The mixture will still be hot and very sticky, so take care, especially when baking with children.
  • Now that the flapjacks have cooled completely, you can complete to process of slicing them into bars. They will feel soft and chewy. And should not fall apart.
  • Keep in an airtight container with a sheet of baking parchment wrapped around them, to help keep them moist and chewy.

Notes

WHY DO MY FLAPJACKS FALL APART?
  • There could be many reasons why your flapjacks may fall apart after baking. I find using Porridge Oats rather than whole jumbo oats are better.
  • Slicing them into bars while still warm can often cause them to fall apart. If you partially slice them and pop them in the fridge, this will speed up the cooling process.
  • I know I’m probably stating the obvious, but did you weight the ingredients correctly?
  • Packing the mixture down firmly in the baking tin before baking also helps. This removes the possibility of any air being trapped in between the oats, causing them to fall apart.
WHY ARE MY FLAPJACKS SO HARD?
  • Over boiling the sugar, butter and syrup, is one possible reason for flapjacks being so hard. Simmering the butter, sugar, syrup mixture on low heat is better.
  • Adding flour helps make them chewy and soft. If you missed the flour out, that could be the reason.
  • If they do turn hard, leave them in the open air for a few hours to help soften them a little.
SHOULD I CUT FLAPJACK HOT OR COLD?
You should ideally wait until the flapjacks have cooled down completely before you slice them. But as mentioned above, you can score the top of the flapjacks when they have cooked a little, but wait until they have cooled completely before slicing the flapjack bars all the way through.
SHOULD FLAPJACKS BE SOFT WHEN THEY COME OUT OF THE OVEN?
Flapjacks will appear to be soft when you first take them out of the oven. They are not underbaked, so don't worry about that. They will firm up but still have a deliciously chewy texture, once they have cooled down.

Nutrition

Calories: 285kcalCarbohydrates: 35gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 37mgSodium: 125mgPotassium: 105mgFiber: 2gSugar: 16gVitamin A: 425IUCalcium: 24mgIron: 1mg
Keyword Flapjacks, oats, soft and chewy
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Reader Interactions

Comments

  1. Theresa Thompson

    February 10, 2022 at 11:45 pm

    Hello,
    I'm interested in trying this recipe but I'm wondering how important is the golden syrup? also, can it be substituted? If so, what is a suitable substitute?

    Many thanks

    Theresa

    Reply
    • Lynn

      February 11, 2022 at 7:44 am

      The syrup adds sweetness. You could try using honey, but it’s not something I have recipe tested.

      Reply
  2. dee

    January 30, 2022 at 11:06 pm

    I tried making these twice, followed the directions very carefully. The flavor was perfect and they were chewy, but the texture of the oats was crunchy. I thought maybe I didn't cook them long enough, so I tried keeping them in the oven longer, but that just burned the sugar. I assumed the porridge oats should be added dry, which is what I did, should I maybe try soaking them overnight first?

    Reply
    • Lynn

      January 31, 2022 at 7:21 am

      The porridge oats should be added dry.

      Reply
  3. Niki

    December 01, 2021 at 7:20 am

    5 stars
    My go-to recipe now, come out great every time.

    Reply
  4. Marion Kerby

    November 07, 2021 at 3:58 pm

    5 stars
    Excellent recipe, lasted about 5 minutes with my family.
    It worked well for me with jumbo oats (all I had in the cupboard) despite the instructions.

    Reply
    • Lynn

      November 07, 2021 at 6:09 pm

      That’s wonderful to hear you were able to use Jumbo oats.

      Reply
  5. Julie

    October 10, 2021 at 7:29 pm

    5 stars
    Made this today and it is absolutely the best flapjack I have ever made. Sweet but not too sweet and a perfect combination of crispy and chewy. It cut beautifully and cleanly when cooled. The first batch I made is almost gone already and I will be making it again later in the week. I highly recommend this recipe.

    Reply
  6. Zoee

    March 31, 2021 at 12:49 pm

    5 stars
    I recently made flapjacks using this recipe and they turned out perfect! I put a chocolate topping on mine too, kept fresh for nearly a week. I will be using this recipe from now on to make flapjacks. Other flapjack recipe's I've used in the past something always went wrong, either too hard or too dry or awkward to make. But this recipe is quick and easy, it's fail proof and gives you the perfect texture and delicious flapjack each time, look forward to make more. Warning can be addictive and nice with a cup of Tea! 😀

    Reply
  7. Sonny

    February 10, 2021 at 9:33 pm

    To Nina who asked about seeds. I added 2-3 teaspoons of pumpkin and sunflower seed mix to this recipe and they turned out fine. For larger amounts, I guess you would have to reduce the oats or increase fat/sweetener?

    Lynn, I have a non-stick baking dish (like a mini loaf pan, but square shape) that sits in the air fryer basket. It was a 3rd party purchase. It's great.

    Reply
    • Lynn

      February 11, 2021 at 7:34 am

      Thank you so much for your comments. Air Fryers seem so versatile. It’s the one gadget I don’t have.

      Reply
  8. Sonny

    February 10, 2021 at 9:28 pm

    Fantastic! Bravo on a great recipe. I tried a few different ones and they all failed. Many of them would not cook through OR the tops would separate from the rest of the flapjack 🙁 A lot of other recipes said to lower the temp down to 140 Deg C for a chewier flapjack, which is what I was after.

    HOWEVER, I now realise that a higher temperature (170 Deg C+) caramelises the sugars, resulting in a better taste. Your recipe was spot on. I even made them in a Philips Air Fryer (think of it as a mini electric oven) and they turned out fab. When I took them out, the top looked overdone and I was worried that I had failed again. But on cooling, they were just right - bit crunchy on the outside and chewy in the middle.
    I can't eat chocolate or eggs, so I am always on the lookout for short and sweet recipes to make snacks. Thank you so much.
    Sonny

    Reply
  9. Sonny

    February 07, 2021 at 12:28 am

    I have been so disappointed with the majority of recipes I have tried. So glad to say these cane out perfect. I cooked them in a Philips airfryer and they were awesome.

    Many recipes call for very low temperatures. I don't know why because only at at higher temperatures will the sugar caramelise.

    Thanks so much

    Reply
    • Lynn

      February 07, 2021 at 3:43 am

      I'm impressed that you made Flapjacks in an Airfryer. It's not something I have tried.

      Reply
  10. Nina

    November 18, 2020 at 3:22 pm

    Hi want to make these at the weekend but I want to add pumpkin and sunflower seeds, do I need to put less oats in if added seeds to the ingredients. Thanks

    Reply
    • Lynn

      November 18, 2020 at 5:00 pm

      Yes, you could try adding a few less Oats.

      Reply
  11. JILL CHARTERS

    October 14, 2020 at 5:33 pm

    5 stars
    Thankyou found this a really nice Flapjack never added flour and really worked to stop Flapjack that annoyingly crumbled this kept together perfect.Also nice and soft instead of rock hard.I topped with Melted Chocolate.Only thing I ADJUSTED Was After making the 1st amount found after placing into the deep oblong Brownie tray would be too thin so made another amount and added to the already mixture in tray.PERFECT THICKNESS By DOUBLING The INGREDIENTS.?

    Reply
    • Lynn

      October 15, 2020 at 7:21 am

      Thanks for your comment Jill. It's good to know that doubling the ingredients worked for you.

      Reply
  12. Bridget Van Manen-Esdaile

    June 03, 2020 at 9:47 am

    5 stars
    My 9yo daughter made these the other day and it's the best Flapjack Recipe that we've made! We like quite a chunky flapjack so I might double up the recipe next time to fit our tin better!

    Reply
    • Lynn

      June 03, 2020 at 11:50 am

      I'm so pleased that your daughter loved the recipe. Let me know how you get on with doubling up the recipe.

      Reply
  13. L

    May 22, 2020 at 6:32 am

    5 stars
    I’m always on the lookout for the perfect flapjack recipe. This one was a success - perfect bars and just chewy enough. Thank you!

    Reply
    • Lynn Hill

      May 22, 2020 at 7:51 am

      Thanks Lisa. I'm pleased that you liked the recipe.

      Reply
  14. Sue Burton

    May 21, 2020 at 6:10 pm

    5 stars
    Mine turned out a little crunchy on the outside and chewy in the middle but I had added a handful of nuts and raisins and drizzled some plain melted chocolate across them whilst they were cooling, so they are very moreish!

    Would certainly make them again.

    Reply
    • Lynn Hill

      May 21, 2020 at 6:13 pm

      I'm pleased that you like the recipe. What a lovely idea to add a few nuts and raisins.

      Reply

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